Why is pizza so delicious

Baking pizza made easy: this is how it gets really delicious!

We all love this very special, hearty dish - whether big or small, young or old, nobody can resist it. But instead of just ordering them or eating them in a restaurant, they can Baking pizza at home become much tastier - and more entertaining. We'll give you a few tips and tricks to help you make the perfect dough!

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A little digression: the history of pizza

Like many delicious dishes, pizza also has its own Origin in Italy, more precisely in Naples. Here you made the dough very simply from flour and water and let it rest for several days. Then pieces of it were plucked off and rolled out thinly. These were then covered and baked in a charcoal oven for 2 to 3 minutes. The name is derived from this process: “piceà” stands for plucking and has been stylized as pizza.

This simple pastries doesn’t necessarily have to be topped with tomato sauce or even cheese, in the Neapolitan way. Olive oil, mixed with a little garlic and oregano, plays a much bigger role here. Once this is spread over the dough, other ingredients can of course be added - but they don't have to. But let's take a closer look at the history of pizza.

When it all began: antiquity

Basically, the idea of ​​pizza can be traced back to the Stone Age, when grains were ground, mixed with water and then baked over the fire. But we find the actual forerunner in the Greeks: the plankuntos - a particularly flat bread. In ancient times, the Romans further developed this recipe and refined it with olive oil.

It's in the "History of Rome" by Marcus Porcius Cato that pizza is mentioned for the first time in the 3rd century BC. It is described as a flat, round dough that was coated with herbs, honey and olive oil and baked on plates. The first correct recipe is found over 4 centuries later.

in the Cookbook by Marcus Gavius ​​Apicius he described a dough that was topped with other ingredients before baking. Including cheese, garlic and various meats. We still prepare the pizza in a similar way today.

A turning point: the Middle Ages

The tomatoes came to Europe in the 16th century. Seafarers brought them with them from their voyages into the new world - and thus opened completely new doors for the era of pizza. Because the tomato sauce has now become an integral part of many recipes, including the classic one Margarita.

It first became really known across Europe, as the nobility quickly discovered the hearty pastries for themselves. So it happened, for example, that Queen Maria Carolina d’Asburgo Lorena got her own Pizza oven built into her summer residence. It wasn't until the 19th century that pizza came to the USA when Italian migrants emigrated to the country.

Baking pizza yourself - not that difficult at all

Have your mouth watered already? Then we don't want to keep you waiting any longer and tell you how easy it is to bake pizza. We have two dough recipes for you - one whole classic Neapolitan and the other a more modern interpretation with whole wheat flour. Both form an excellent basis for a wide variety of coverings.

Classic Italian pizza dough

A typical Neapolitan pizza consists of one flat doughthat only rises vigorously at the edge. The whole thing is wonderfully crispy and very easy to make, because it only takes four ingredients. However, it also takes a lot of time - not for the preparation itself, but so that the dough can come out properly. That is where the real secret of Italian pizza lies. For about 4 pizzas, each about 24 to 30 cm in diameter, you need:

  • 500g flour
  • 4 teaspoons of salt
  • 2 teaspoons of dry yeast
  • 400 ml of water

To make the dough, give Salt, flour and yeast in a bowl and stir everything together. Only then pour in the water and knead the whole thing well until there is no more flour left on the bottom. Then cover the bowl and let the dough rise for about 12 hours. Now divide the dough into four equal pieces and pack them individually, e.g. in Tupperware containers or in cling film.

In the refrigerator, these lumps of dough go over the course of 2 to 4 days correctly and then result in the perfect Neapolitan soil. Before you bake the pizza, it is best to let the dough warm up for about 2 hours at room temperature. Then simply roll out, cover and bake for approx. 15 minutes at 180 ° C (convection) or 200 ° C (top / bottom heat).

For more variety: wholemeal pizza dough

Whole wheat flour is rich in vitamins and minerals that come from the shell of the processed grain. So if you use this (at least partially) to make your pizza dough, some people no longer have such a guilty conscience when feasting. So give this variant a try. To do this you need for 4 pizzas also with a diameter of 24 to 30 cm - depending on how thin you roll out the dough:

  • 500 ml of lukewarm water
  • 500 g wholemeal flour (alternative 50-50 wheat and wholemeal flour)
  • 2 tbsp olive oil
  • 1 tablespoon of sugar
  • 1 tbsp salt
  • 4 teaspoons of dry yeast

To make the pizza a success, first put the sugar, oil, water and yeast in a large bowl and stir everything briefly. Then let it stand for 5 minutes - small bubbles will form. Then add flour and salt to the mixture and knead everything together until you have a large ball. If it is still very sticky, simply mix in a little more flour.

After the dough has risen for about 4 hours at room temperature, you can divide it into four pieces and then roll it out straight away. Cover it as you like and then bake it at 200 ° C (O / U) or 180 ° C (fan oven) for about 15 to 20 minutes.

The tastiest pizza topping: what belongs on it

If you bake your own pizza, yours are Imagination when placing Of course, there are no limits - that's the nice thing about the whole process. Anything you like is allowed. We can only give you a few tips on what to do really well on a pizza.

The basis: pizza sauce

To be able to bake a delicious pizza, you need one delicious sauce. In the classic way, you can, for example, use some olive oil mixed with oregano and salt. But the tomato sauce is also one of the absolute favorites. There are some special pizza sauces available for purchase, but you can also just use a can of tomato sauce. Or you can make your own - it works like this:


  • 1 can of pureed tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon Italian herbs
  • 1 teaspoon of garlic
  • 1 pinch of salt

Put the tomatoes in a small saucepan and let them boil briefly. Then add the spices and let the sauce simmer for another 5 minutes. Et voila: the pizza sauce is ready and can be spread over the dough right away. Only in this way is the whole thing already baked real pleasure!

To your heart's content: the topping

Of course you can also use the sauce much more topping - but first the cheese. Typically Italian, mozzarella is used here. But you can also choose Gouda, Emmentaler or other varieties - whatever you like best.

In addition, can meat and fish on the pizza:

  • Cooked or raw ham
  • salami
  • Fried chicken in strips
  • Minced meat
  • bacon
  • Tuna (best in oil)
  • smoked salmon
  • Anchovies
  • Seafood and shrimp

Also vegetables must not be missing when baking pizza:

  • Sliced ​​tomatoes
  • Olives
  • paprika
  • aubergine
  • Mushrooms & other mushrooms
  • Chilli or hot peppers
  • zucchini
  • garlic
  • Onions
  • Potato slices
  • arugula
  • avocado
  • artichokes
  • spinach

And if you want to experiment a little, you still pack fruit on top:

  • Figs
  • pineapple
  • Strawberries
  • peach

To top it off, are allowed too Herbs can be used:

  • basil
  • oregano
  • parsley
  • rosemary
  • Salt pepper
  • thyme

True Italians sometimes clap their hands over their heads, which some people do with their cultural asset, pizza. But we would say: What the Italian doesn't know doesn't make him hot. With that in mind, we want one Enjoy your meal!